Showing results (41-50 of 55) with videos related to
Sort By:
Pageof 6
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|June 9, 2023
FTIR-based prediction of collagen content in hydrolyzed protein samplesKenneth Aase Kristoffersen, Ingrid Måge, Sileshi Gizachew Wubshet, et al.Food Chemistry|December 1, 2019
Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoringKenneth Aase Kristoffersen, Nils Kristian Afseth, Ulrike Böcker, et al.Molecules (Basel, Switzerland)|September 10, 2021
Exploring Effects of Protease Choice and Protease Combinations in Enzymatic Protein Hydrolysis of Poultry By-ProductsDiana Lindberg, Kenneth Aase Kristoffersen, Sileshi Gizachew Wubshet, et al.Foods (Basel, Switzerland)|September 28, 2021
Exploring Dry-Film FTIR Spectroscopy to Characterize Milk Composition and Subclinical Ketosis throughout a Cow's LactationAmira Rachah, Olav Reksen, Valeria Tafintseva, et al.Food & Function|March 2, 2019
Peptides from chicken processing by-product inhibit DPP-IV and promote cellular glucose uptake: potential ingredients for T2D managementRita de Cássia Lemos Lima, Ragnhild Stenberg Berg, Sissel Beate Rønning, et al.Topics in Current Chemistry (Cham)|May 4, 2017
Valorization of Proteins from Co- and By-Products from the Fish and Meat IndustryTone Aspevik, Åge Oterhals, Sissel Beate Rønning, et al.Foods (Basel, Switzerland)|April 12, 2022
Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue-A Salmon Case StudyNils Kristian Afseth, Katinka Dankel, Petter Vejle Andersen, et al.Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|June 17, 2025
Discrimination of normal and wooden breast chicken fillets using NIR, fluorescence and Raman spectroscopyMíriam Muñoz-Lapeira, Tiril Aurora Lintvedt, Karen Wahlstrøm Sanden, et al.Food Chemistry|February 14, 2022
Post-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-productsKenneth Aase Kristoffersen, Nils Kristian Afseth, Ulrike Böcker, et al.Journal of Agricultural and Food Chemistry|February 9, 2026
NMR-Based Quantification of Collagen Content in Protein HydrolysatesGreta Nardini, Kristian Hovde Liland, Guido F Pauli, et al.Pageof 6